Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.

Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining 1/8 teaspoon salt and pepper in a small bowl. Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.

Nutritional Facts

Servings

4

Per serving

Calories

109

Carbohydrates

11g

Fat

5g

Saturated Fat

1g

Monounsaturated Fat

3g

Protein

7g

Cholesterol

2mg

Dietary Fiber

3g

Potassium

612mg

Sodium

245mg

Added Sugars

0g

Exchanges

1/2 starch

1 vegetable

1 fat

Carbohydrate Servings

1

Selenium (31% daily value)

Potassium (17% dv)

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